In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Now, these bacteria are being reimagined as flavor-fixing agents in oat milk yogurts, almond-based cheeses, and soy kefirs.

The company has created stable, versatile cow-free whey proteins with complete amino acid profiles, designed for 'demanding' ...

To help with that, I’ve invited my colleague Avery Ashley, the Family & Consumer Sciences Extension Agent in Brunswick County, to lead two educational workshops focused on fermentation ...

At the time, nobody believed that yeast were alive; they were seen as just organic chemical agents required for fermentation ... a substance similar to sour milk. Pasteur analyzed the chemical ...

It is made by adding a curd starter or natural acidic agents like lemon juice or tamarind to warm milk. This initiates a lactic acid fermentation process, where bacteria convert lactose (milk ...

A check mark. It indicates that the relevant content has been reviewed and verified by an expert Our stories are reviewed by medical professionals to ensure you get the most accurate and useful ...

Milk kefir is tangy, thick and slightly effervescent which is fermented by milk kefir grains. The grains do not like metal so it is advisable to use plastic, glass or wood. Add the kefir grains to ...

A rich cornucopia of protective agents in the infant gut and in human milk may compensate for the naïve state of adaptive immunity in the neonate (1,2) and the immaturity of other gut systems.